Ingredients:

• 1 – chicken, cut into pieces
• 3 – onions, sliced fine
• 3 – tomatoes, chopped fine
• 1 tbsp – Garlic paste
• 1 tbsp – Ginger paste
• 3 tbsp – yoghurt, thick
• 1 tsp – Kalonji
• 1/2 tsp – Methi dana
• 1 tsp – whole Jeera
• 1 tsp – Saunf
• 1 tsp – bhuna Jeera powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Haldi
• 2 to 3 – Green chillies
• Lemon Juice of 1 Lemon
• Salt to taste
• Fresh coriander to garnish

Method:

1. Slit the green chillies and soak them in the lemon juice. Keep aside.
2. Heat about 4-5 tbsps of oil in a nice big wok (kadhai). Fry the onions till brown.
3. Add the kalonji, methi dana, cumin and fennel. Mix well.
4. Add ginger-garlic paste and turmeric powder. Roast well.
5. Now put in the chicken pieces and roast on high flame till well browned.
6. On high flame, add yoghurt and fry well.
7. Do so gently so you do not debone the chicken
8. Once oil separates, add the red chilli powder, roasted cumin powder and tomatoes.
9. Roast well once again on high flame.
10. Once this leaves oil around the edges, add about 1/2 a cup of water and salt to taste.
11. Cook covered on simmer for about 30 mins.
12. Stir once in a while.
13. Once the chicken is tender, put in the chillies with the lemon juice and fresh coriander.
14. Simmer for 5-7 minutes to enhance the flavours.
15. Serve with naan, roti or basmati rice and a veggie side-dish.

Recipe courtesy of Chef Yazdi